




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Tri-Color Rotini Pasta Salad
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Instructions
1
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Mix together the dressing ingredients first, then add the diced red onions to the dressing.
2
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Cook the pasta for 12 min in boiling heavily salted water. Prepare vegetables.
3
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After draining, dunk the strainer of pasta in an ice bath (equal parts ice and water in a large bowl) and get it cold fast!
4
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Mix all the ingredients together and chill the salad for at least 30 minutes.
My Calorie Intake
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Tips & Tricks (5)
- Ice Bath for Perfect Pasta Texture 🧊Immediately shock the cooked rotini in ice water to stop the cooking process and prevent mushiness, ensuring each piece remains perfectly al dente for your salad.
- Salt the Pasta Water Generously 🧂Make the pasta cooking water as salty as the sea before adding pasta—this seasons the pasta itself from within, reducing the need for excess salt in the dressing.
- Dress While Pasta is Warm 🌡️Toss the warm pasta with vinaigrette immediately after cooling to allow the noodles to absorb the flavors more effectively, creating a more cohesive and flavorful salad.
- Add Mozzarella Last 🧀Tear and add fresh mozzarella just before serving to prevent it from breaking down or becoming rubbery when exposed to acidic vinegar for extended periods.
- Macerate the Red Onion 🧅Soak thin-sliced red onion in a splash of red wine vinegar for 10 minutes before adding to soften its bite and mellow its sharp flavor for a more balanced taste.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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